Delicious Tuna Patties

These tuna patties are great to make when it's the weekend and you're thinking "what on earth are we going to have for lunch?".  Or even as a meal with a salad on the side.  They're also fabulous as a lunch box addition or you could make mini ones to serve on a platter. 


You can add in vegetables for an extra nutrient hit - I quite often stir in a grated carrot and courgette - once grated, just squeeze out the moisture.  Chopped spinach is another great idea too.

Makes 24


  • 2 x 185g of tuna in water (or one bigger can), drained

  • 2-3 thinly sliced spring onions (or finely chopped red onion would be another option)

  • 1 tablespoon finely diced coriander or parsley (or both)

  • 1⅓ cup mashed baked sweet potato/kumara (roast extra the night before and then mash, or boil chopped kumara in a pot and then mash)

  • Finely grated zest from 1 medium lemon

  • 2 large eggs, whisked

  • ½ teaspoon paprika

  • Salt (Himalayan or sea salt)

  • Freshly ground black pepper

  • 3 lemons, cut into wedges (optional)


  1. Preheat the oven to 180°C

  2. Lay baking paper on a oven tray and grease lightly with olive or coconut oil.

  3. Using a large bowl, mix together the tuna, spring onions and coriander/parsley. 

  4. Then mix in the kumara/sweet potato and combine.

  5. Mix in the lemon zest, paprika, salt, eggs, and pepper.  Mix all together well.

  6. Dollop a heaped tablespoon sized amount on the tray and flatten slightly with the back of the spoon, making a pattie shape. 

  7. Fill the tray with the rest of the patties, making sure there is a small gap between each one.

  8. Bake for 15-20 minutes and check if the underside is browning on a few patties. 

  9. If so, flip each pattie over and back for a further 5-10 minutes.

  10. Serve with lemon wedges to squeeze onto the tuna cake.

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